Cider-Brined Maple-Glazed Turkey

Maple syrup, apple cider, apples, lemons and the most aromatic of spices combine to make this golden brown and juicy turkey. It all starts with a 6-8 hour cider and herb brine. A maple syrup glaze adds the finishing touch.

<p>Maple syrup, apple cider, apples, lemons and the most aromatic of spices combine to make this golden brown and juicy turkey. It all starts with a 6-8 hour <a href="/videos/soups-sauces/maple-cider-brine">cider and herb brine</a>. A maple syrup glaze adds the finishing touch.</p>

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brined turkey, brining, thanksgiving, turkey, whole turkey

Maple syrup, apple cider, apples, lemons and the most aromatic of spices combine to make this golden brown and juicy turkey. It all starts with a 6-8 hour cider and herb brine. A maple syrup glaze adds the finishing touch.

How-to

Cool to room temperature and chill covered.Brine can be made 2 days ahead

Brine the Turkey

Remove everything from the cavity of the bird. Place bird breast side down (since white meat dries more than dark meat) and head first into the brining bag. Add 1 gallon of iced-water to the bag. Then add brining liquid. Tie bag tightly. Place in large bowl or bucket

Season turkey cavity with salt, pepper and lemon juice. Stuff turkey with aromatics, quartered onion and one apple quartered. Rub entire turkey, over and under the skin of the breasts, with the compound butter mixtures

Place on a roasting rack set inside a large roasting pan. Tie legs with twine and tuck the wings back. Brush the entire turkey with basting glaze. Place remaining apple quarters in roasting pan and pour in one cup of cider

Cover breast portion with foil and place turkey on lowest rack in oven (legs in first) and roast one hour. Turn heat down to 350° and baste with glaze. Continue to roast until a thermometer reads 161° when inserted between the breast and thigh without touching the bone. Gauge about 15-20 minutes per pound.

Remove foil from breast about 15 minutes before the turkey is done. Remove turkey from pan, place on a platter and tent with foil. Let the turkey rest 20 minutes before carving (the temperate will continue to rise)

Maple syrup, apple cider, apples, lemons and the most aromatic of spices combine to make this golden brown and juicy turkey. It all starts with a 6-8 hour cider and herb brine. A maple syrup glaze adds the finishing touch.